Maple Roasted Vegetables

Blogger, Catherine McCord of weelicious.com shares a recipe. Maple syrup brings out the sweetness in an array of roasted autumn veggies.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 12

Ingredients

2
lb baby-cut carrots
2
red, orange or yellow bell peppers, cut into 1-inch chunks
1
large onion, cut into wedges
2
lb yams or sweet potatoes, peeled and cut into 1-inch chucks
2
lb delicata squash, peeled, cut in half lengthwise and cut into 1-inch slices
1/2
cup maple syrup
3
tablespoons olive oil
1
tablespoon kosher or sea salt
  • 1 Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray.
  • 2 In large bowl, toss all ingredients. Spread evenly into pans.
  • 3 Roast uncovered for 1 hour until vegetables are tender and golden.

Expert Tips

- Use a potato peeler to peel yam and squash - peel away from yourself. - Baking sheets should have sides. - If unable to locate a delicate squash, another firm squash could be substituted such as butternut or acorn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
660mg
660%;
Total Carbohydrate
33g
33%
(Dietary Fiber
5g
5%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
490%;
Vitamin C
45%;
Calcium
8%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.